Scallop Crudo with Shiso & Yuzu Oils and Pink Peppercorn

I was cleaning up some old photos on my hard drive when I realized I posted this scallop crudo a while ago as part of project food blog but I never wrote a recipe for it. Crudo in general don’t need recipe since it consists of the freshest seafood money can buy with a squeeze of citrus juice and a drizzle of high quality olive oil. I played with this concept a little bit and made shiso and yuzu oils to enliven the pristine sea scallops. One with an herbal, grassy tone and the other one with the bright floral aroma of my favorite citrus, yuzu. The fruity and mildly peppery flavor of pink peppercorn fits perfectly here, and so does the mineral complexity of Fleur de Sel. This is how, with only a few simple components, you can make a dish worth of a fancy restaurant.

Since the ingredients are few, the key to success of any crudo is the quality and freshness of the ingredients. So don’t skimp on the good stuff. And your guests will think you’ve gotten an expensive culinary education.

  • Scallop Crudo with shiso and yuzu oils, pink peppercorn

    • Serves 4
    • For the crudo:
    • 8 fresh sea scallops
    • Fleur de sel
    • pink peppercorns
    • 1 yuzu (or Meyer lemon or regular)
    • microgreens (optional)
    • shiso oil, see below
    • yuzu oil, see below
    • For the shiso oil:
    • 1/2 cup shiso leaves
    • 1/4 cup spinach leaves
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 cup grapeseed oil
    • For the yuzu oil:
    • 12 yuzu, or 8 Meyer lemons or regular
    • 1 cup canola oil
    • For the shiso oil:
    • Blanch shiso and spinach for 30 seconds and transfer to ice bath. Squeeze out water and blend with salt and sugar while adding grapeseed oil in a steady stream. Blend for 2 minutes. Keeps in the refrigerator for 1 week.
    • For the yuzu oil:
    • Zest the yuzu or lemons using a microplane grater. Place the zest and oil in a small saucepan and slowly heat to 160’F. Transfer the oil to a jar, top with a lid and transfer to a bain marie. Bring the water to a gentle simmer for 1 hour. Cool to room temperature and refrigerate overnight. The next day, strain and keep in the refrigerator for up to 1 month.
    • For the crudo:
    • Slice the scallops crosswise with a sashimi knife into thirds or fourths.
    • Arrange the scallop slices on 4 plates. Keep cold.
    • When ready to serve drizzle the scallops with some yuzu (or lemon) juice. Sprinkle with Fleur de sel and pink peppercorn. Drizzle with shiso and yuzu oil. Garnish with micro-greens. Serve immediately.
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  • mayssam @ Will Travel for Food

    Can I still make this recipe if I don’t have a sashimi knife? 😉 Just joking, looks beautiful! The plate has a certain EMP feel to it…

  • Chris Chang

    That is one of the brightest plates of food I have seen. Looks amazing, those colors just pop out of the screen.  And the flavors sound great! I could go for some of this right now *drool*…


    this thing is so gorge(ous) that i prob. would have to stare at it for an hour before digging in to eat it. i just had an awesome yellowtail crudo that was reminiscent to this (but not even close in prettiness) at japanese restaurant last week. i love the simplicity of the dish and the variety of flavors.  these pictures are helping me forget the snow outside for a moment.

  • Carolyn Jung

    Gorgeous crudo! I love making crudo in summer. Such a treat to beat the heat. 😉

  • Anonymous

    Nope. You NEED a sashimi knife. :) 
    Kidding! I taught Daniel Humm everything he knows. 😛 

  • Anonymous

    I think I should warn people to wear glasses before looking at this post. They might go in a trance. :)

  • Anonymous

    Bright foods take the winter blues away. That’s how I feel. :)  Thanks Jonny!

  • Anonymous

    Thanks Carolyn. It beats the cold too! :) At least it makes me forget about January weather. 

  • Chefaranattfd

    its really nice to find a site like this im from México, and there is no day that i dont check out your pictures and your recepies. im a big fan  

  • Anonymous

    Thanks, Chef. That’s what keeps me going. 

  • ServingSeconds

    Wow, stunning photo.  I’m inspired to give crudo a try.

  • Lorraine @ Not Quite Nigella

    Such a beautiful photo there Zen! So clean and crisp! 😀

  • kitchenriffs

    That bottom photograph is truly stunning.  I love the abstractness of it, and the colors are amazing.  Ten out of ten there.

  • Lori Lynn

    Positively delightful dish. And I am so lucky to have a yuzu tree and a pink peppercorn tree right outside my front door. I definitely plan to pair them now, thanks for the inspiration!

  • Oui, Chef

    I thought this sounded familiar… breathtaking as the first time I saw it.  Bravo!

  • Anonymous

    Thanks Lorraine!

  • Anonymous

    Thanks! I took some risks with this one but I like it. 

  • Anonymous

    You have both a yuzu and pink peppercorn tree? I’m jealous. This recipe was designed for you!

  • Anonymous

    Merci Monsieur Steve!

  • Sigrid

    Help! How do you measure 1/2 a cup shiso leaves?? Do you chop them first?

  • Katherine Martinelli

    Just beautiful. I love a good crudo – and with yuzu and shiso oils?! Perfection. One of the things I miss most about New York is getting the freshest scallops from the farmers market that had been caught that morning. I would pop them in my mouth right then and there.

  • Anonymous

    Roughly chopped!

  • Anonymous

    Thanks Katherine. Scallops that are that fresh are like candy. Love it. 

  • Dewi

    Yum!!! I am crazy with this lime. I have  Yuzu lime tree growing in my herb garden with full of fruit right now. I also have Australian Finger Lime (Caviar lime). Wish you live close by, you could pick some :).

  • Indonesia Eats

    Look at these shots…. Sooo pretty!  Great job, Zen!

  • Indonesia Eats

    Look at these shots…. Sooo pretty!  Great job, Zen!

  • Rochelle

    So elegant and beautiful!

  • WeTnWild23


  • Haumea

    Aloha Stephane,  now I can have this. :-)  On the Shiso using half a cup did it make the oil strong?  Shiso has alot of flavor.  Would the red Shiso make the same flavored oil? I have 4 Yuzu left in my veggie bin.  

  • Frank @Memorie di Angelina

    A true work of art. 

    Congratulations, by the way, on the Saveur feature. Very richly deserved! 

  • Katherine Martinelli

    Just saw your blog on Saveur’s Sites we Love – Congrats!!! Well deserved!! 😀

  • Esty

    I can’t use fresh scallops, would you recommend any other fish that could work here?

  • Anonymous

    Thank you, Frank! Much appreciated. 

  • Anonymous

    Fluke, Hamachi or even Red Snapper would work here. As fresh as possible of course. 

  • Anonymous

    I’m so jealous you have no idea! Gimme some!! :)

  • Esty

    I used fluke and it was a raving hit! I subbed mint for the shiso leaves (couldn’t find) and it made a beautiful oil. I’m so happy I found your website- it inspires me.. (I’ve already made your tuna pizza which was excellent and so beautiful!)

  • Anonymous

    Thank you, Esty! Come back often :) 

  • Keri Valentine

    thats so beautiful  and simple – my kind of cooking! – i can just imagine the taste x have shared on my blog where i was writing about the flavour of yuzu – – keri

  • Hades

    Hi! Just stumbled into your blog… Couldn’t help but notice that the yuzu oil recipe is a take from Daniel Humm’s lemon oil recipe! And I think you have to credit the genius for that!